Ingredients:
2 cups raw papaya / 1 medium papaya
1/4 cup vellapayar/ black eyed beans
1/2 tsp turmeric powder
1-1 1/2 tsp chilli powder
1 cup grated coconut
2 garlic cloves
1/2 tsp cumin seeds
3 shallots
2 dry red chillies
1 sprig curry leaves
1 tsp mustard seeds
1/2 tsp urad dal
salt to taste
2 tbsp oil
Preparation:
- Cook the vellapayar in a pressure cooker adding enough water for 2 whistles.
- Grind 3/4 cup grated coconut, garlic and cumin seeds together to a coarse paste adding little water and keep it aside.
- Peel and chop papaya into cubes and pressure cook it with turmeric powder and chilli powder for 1 whistle.
- Add the cooked vellapayar, ground coconut paste and salt to the cooked papaya and bring this to boil. Add little water if required.
- When the curry thickens, switch off the flame.
- Heat oil in a small pan and splutter mustard seeds and add urad dal.
- Add dry red chillies, curry leaves, shallots and 1/4 cup grated coconut and fry till coconut turns light brown in colour.
- Switch off the flame and pour this tempering over the curry. Mix well and serve hot with rice..
